Barbecue Recipes Marinade For Steaks Roasts Vegetable Kabobs A

KABOB MARINADE

Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

BARBECUE RECIPES MARINADE FOR STEAKS, ROASTS, VEGETABLE KABOBS A

Barbecue Recipes Marinade for Steaks, Roasts, Vegetable Kabobs a image

Make and share this Barbecue Recipes Marinade for Steaks, Roasts, Vegetable Kabobs a recipe from Food.com.

Provided by JackieOhNo

Categories Summer

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup salad oil
2 tablespoons Worcestershire sauce
1/2 cup soy sauce
1/4 cup wine vinegar
1 garlic clove, minced
1 teaspoon dry mustard
2 tablespoons lemon juice
1 teaspoon dried parsley flakes
salt and pepper, to taste

Steps:

Combine all ingredients and mix well. Excellent for steaks, roasts, vegetable kabobs and hamburgers. Marinade may be stored in freezer for re-use.

Nutrition Facts : Calories 1169.7, Fat 124.1, SaturatedFat 17.1, Sodium 4790.7, Carbohydrate 11.2, Fiber 1.1, Sugar 3.9, Protein 9.3

STEAK AND VEGETABLE KABOBS

Steak and Vegetable Kabobs image

Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.

Provided by diner524

Categories Steak

Time 25m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
1 dash dried basil
salt and pepper, to taste
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper)
2 small zucchini, cut into 1-inch slices
1 medium onion, cut into wedges

Steps:

In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.

VEGETABLE STEAK KABOBS

Vegetable Steak Kabobs image

The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons ketchup
2 to 3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon each dried marjoram, basil and oregano
1/2 teaspoon dried rosemary, crushed
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1-1/2 cups cherry tomatoes
2 small green peppers, cut into 1-inch pieces

Steps:

In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

STEAK AND VEGETABLE KABOBS

Steak and Vegetable Kabobs image

These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. -Lorri Cleveland, Kingsville, Ohio

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1/4 cup packed brown sugar
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup soy sauce
2 garlic cloves, minced
3 whole cloves
Dash dried basil
2-1/2 pounds beef top sirloin steak, cut into 1-1/4 inch pieces
24 cherry tomatoes
24 large fresh mushrooms
1 large green or sweet red pepper, cut into 1-1/2-inch cubes
2 small zucchini squash, cut into 1-inch slices
1 medium onion, cut into wedges
Hot cooked rice

Steps:

In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables. , Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves., Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 10g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 381mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

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